Sandy's Split Pea Soup
Mary Ellen
ingredients
- 1 1/2 can dried green split peas 1 package)
- 8 cups chicken stock or 1 box chicken and 1 box veg.
- 1 ham bone .. Optional
- 3 stalks celery coarsely chopped
- 2 bay leaves
- 1/4 cup chopped fresh flat leaf parsley
- 1/2 teaspoon dried tarragon
- 1/2 teaspoon dried thyme
- 2 Tablespoons olive oil
- 1 Tablespoon butter
- 5 carrots, cut into 1/2 inch pieces
- 3 cups coarsely chopped onions
- 1 leek (white part and 3 inches of green) diced
- 1 small clove garlic, minced
- 1 medium zucchini, diced
- 10 oz fresh spinach chopped. 1 box frozen drained
- Salt and pepper to taste
directions
- 1
Pick through split peas and discard any pebbles. Rinse well. Combine peas and stock in heavy stockpot. Bring to boil. Add ham bone, celery, bay leaf, 1-4 cup the parsley, tarragon, and thyme. Reduce heat and simmer 45 minutes, partially covered, stirring occasionally.
- 2
Heat oil and a little butter in a large skillet over medium-low heat. Add carrots, onions, washed leeks, and garlic. Cook, partially covered, until vegetables are tender, stir occasionally. Add to soup and continue cooking for an additional 30 minutes, stirring frequently. Remove ham bone and set aside to cool. Add zucchini to soup and cook 15 minutes. Add spinach and simmer an additional 10 minutes. Add remaining 1-4 cup parsley. Adjust seasoning. When ham bone is cool enough to handle, shred meat and stir into soup. Heat to boiling and serve.
- 3
Lentils can be substituted for peas for an interesting variation. 6-8 servings
Source: My brother John
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